Summer Bread Salad

This is a rustic salad based on the Tuscan salad which uses crusty leftover bread. Using char-grilled capsicum, this is a little different to other recipes. Great as a light meal or as a side dish. I omit the anchovies. (Australian measurements used.)

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 2  red capsicums
• 2  yellow peppers
• 6  tomatoes, cut into large chunks (Roma or egg)
• 100  g capers, drained
• 100  g anchovies, halved (optional)
• 100  g black olives, pitted
• 150  g bocconcini, halved
• 1  loaf  Italian bread (wood-fired is best)
• 2  cups basil leaves

• Dressing

• 4  garlic cloves, finely chopped
• 60  ml red wine vinegar
• 125  ml extra virgin olive oil

Directions

1. Cut capsicums into large pieces, removing membrane and seeds. Put under a hot grill, skin side up, until the skin blackens and blisters. Place in a plastic bag to cool, then peel away the skin. Cut into 1cm thick strips.
2. Put prepared capsicum, tomato, capers, anchovies (if using), olives and bocconcini in a bowl and toss to combine.
3. Dressing: Put all ingredients into a screw top jar and shake to combine.
4. Cut (or tear) the bread into large pieces and place in a serving bowl. Drizzle the dressing over the bread and, using clean hands, mix to thoroughly coat the bread. Add the capsicum mixture together with the basil leaves. Gently toss.